| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
bibliography
|
|
|
2002
|
16 |
4 |
p. 389-393
5 p.
|
artikel
|
| 2 |
calendar
|
|
|
2002
|
16 |
4 |
p. 387-388
2 p.
|
artikel
|
| 3 |
Calorimetric study of interaction of ovalbumin with vanillin
|
Grinberg, V.Ya.
|
|
2002
|
16 |
4 |
p. 333-343
11 p.
|
artikel
|
| 4 |
Changes in the texture and structure of cod and haddock fillets during frozen storage
|
Badii, Farah
|
|
2002
|
16 |
4 |
p. 313-319
7 p.
|
artikel
|
| 5 |
Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels
|
Dickinson, Eric
|
|
2002
|
16 |
4 |
p. 321-331
11 p.
|
artikel
|
| 6 |
Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums
|
Pérez-Mateos, M
|
|
2002
|
16 |
4 |
p. 363-373
11 p.
|
artikel
|
| 7 |
Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate
|
Montero, P.
|
|
2002
|
16 |
4 |
p. 375-385
11 p.
|
artikel
|
| 8 |
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — behavior of individual proteins
|
Dalgleish, Douglas G.
|
|
2002
|
16 |
4 |
p. 295-302
8 p.
|
artikel
|
| 9 |
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction
|
Dalgleish, Douglas G
|
|
2002
|
16 |
4 |
p. 303-311
9 p.
|
artikel
|
| 10 |
Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums
|
Lee, M.H.
|
|
2002
|
16 |
4 |
p. 345-352
8 p.
|
artikel
|
| 11 |
Preparation and rheological characterization of carboxymethyl konjac glucomannan
|
Kobayashi, Shinsaku
|
|
2002
|
16 |
4 |
p. 289-294
6 p.
|
artikel
|
| 12 |
Some quantitative aspects of hydroxyl radical induced reactions in γ-irradiated aqueous solutions of pectins
|
Zegota, H.
|
|
2002
|
16 |
4 |
p. 353-361
9 p.
|
artikel
|
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